3 New Kinds of Red-Pepper Flakes to Try

We've already experienced the Great Hot Sauce Upgrade, that seismic shift in America's palate when folks started reaching for Sriracha instead of plain old Tabasco. But what about the other main spicy ingredient in your pantry? We say it's due for an overhaul, too. If you're already a fan of red-pepper flakes, there's a whole range of pulverized dried chiles to explore. (And they pack a lot of flavor in addition to their heat.)

Here's a rundown of the new-school chile flakes:

Aleppo Pepper

If regular red-pepper flakes are the bullies of the spice cabinet, offering brute-force heat and little else, think of Aleppo pepper as the quiet but interesting art-school student. Their gentle, raisin-y flavor means you don't have to be super-careful about how much you toss on your yogurt dip, omelets, chicken, or shrimp.

Sichimi Togarashi

Strictly speaking, this Japanese spice is made from way more than just chile flakes—and that's the genius thing about it. The typical blend includes ingredients like black and white sesame seeds, bits of dried seaweed (aka nori), orange zest, and ginger. Treat the spice mix like the Japanese do and sprinkle it on freshly cooked rice or pork cutlets, or use it as a ready-made rub for chicken breasts before roasting.

Gochugaru

If you're a fan of kimchi, you've already tasted gochugaru—it's the Korean red-pepper flakes that are used to make that tangy fermented cabbage we know and love. But there's no reason you need to restrict yourself to spicy pickles to enjoy gochugaru's savory, rich depth. Add a generous shake to caramelized onions or mushrooms as they cook, and gochugaru will supercharge their flavor. Throw a spoonful into your next BBQ sauce or spicy teriyaki glaze as it simmers. And of course, don't forget to use it in your favorite pickle recipe.